Flour, or pudding, is the delicious chewy ingredient in your bubble tea. Tapioca really knows no limits. However, if you follow a gluten-free diet, you'll need to verify that all ingredients are suitable for celiacs before ordering that tapioca dessert or bubble tea.
Why is tapioca gluten free?
Gluten is a protein found in wheat, barley, rye, and derivatives of these grains.
Tapioca is a starch derived from the cassava plant, which is naturally gluten-free, according to the Celiac Disease Foundation. And while tapioca flour can be easily confused with standard wheat flour (which is not gluten-free), it is a great alternative to normal in many recipes.
Tapioca can be eaten in many ways, including flour and pudding. But pearls found in bubble or milk tea are probably the most common way to enjoy this starch. Since it is a starch, tapioca pearls are naturally free of fat and protein and are made entirely of carbohydrates.
Although they do not contain many nutrients, these pearls provide some iron, containing approximately 7 percent of your recommended daily value per half cup.
Although it 's naturally gluten-free and safe to eat , you'll want to be cautious when buying tapioca-based products or when ordering foods with this ingredient. Cross contamination is a risk with all previously prepared or processed foods.
Cross-contact occurs when food comes in contact with gluten ingredients, either through shared utensils or preparation surfaces, according to the Celiac Disease Foundation. Once gluten-free foods come into contact with gluten ingredients, they are no longer safe to eat on a celiac diet.
How to find gluten-free products?
To avoid cross contamination, there are a few precautions you should take when purchasing tapioca products at the store.
First, take a close look at the ingredient list and be on the lookout for hidden gluten foods. Also check the list of allergens for wheat or gluten.
Then, flip the product package over and look for the "Gluten Free" label . This brand is regulated and guarantees that the food contains less than 20 parts per million (ppm) of gluten, a generally safe amount for people with celiac disease or gluten intolerance.
The tapioca you're buying may even have a certified gluten-free seal on the package. This mark means that the food has been tested and certified by a trusted external organization, such as the Gluten Free Certification Organization. In that case, the food contains less than 10 ppm of gluten.
